|New England Dry- is made exclusively with apples from the orchard. Cortland, Macintosh and Empire apples (the “New England Three”) make up the blend for this cider. The Macintosh imparts bouquet and a quick start, the Cortland adds body, and the Empire brings a crisp finish.||Ashton Blend- is dry (less than 1% residual sugar). The tannins from the bitters (especially the Ashton Bitter) smooth the acid from the Macintosh without reducing the nose. Like New England Dry, Ashton Blend is fermented to 8%.|
Cisco Cider- Light dry hopped aroma, semi-dry with oak and honey mid-pallet, whiskey and fruit on the finish.
P.O. Box 612
|Feels Like Home- is a New England style cider fermented on rum-soaked oak and blended with fresh juice. It's the perfect companion for overcoming the winter blues and bringing out some warmer, cozier vibes.||Crafted for the uninhibited, Wild Thing is our session cider, made with a blend of heritage and late season dessert apples. Spontaneous wild fermentation adds complexity and a touch of hops provides balance. The result is a juicy, easy drinking cider that is not too sweet and a perfect complement to hearty foods and long days. ||We made Tip Top in a traditional way. The blind-blended juice, thick and syrupy, went into used Chardonnay oak barrels, where it fermented naturally at a glacial pace through the winter in our drafty and cold garage in Springfield. Periodically, we stirred the lees to develop a rounder texture and mouthfeel. We encouraged a secondary malolactic fermentation to smoothen the cider’s acidity.|
270 Albany St
|Fifer's Dream- This is Pony Shack's signature cider. Traditional and dry, made from a custom blend of dessert apples perfectly balanced to produce a dry and balanced cider.||Barrel-me-over- Rye whiskey barrel aged cider!||Pear of Ponies- A blend of delicious fresh-pressed local pears & the aromatic juice of Roxbury Russet heirloom apples combine to make this uniquely delicious pear cider.|
|Orchard Blues-||The Manhattan-||Ginger Up-|
256 Marginal St, Building 32
Historic Hilltop Orchards is home to award-winning Furnace Brook Winery. The property's bucolic hilltop setting affords sweeping views of the surrounding Berkshire hills of western MA. In addition to wines and ciders, the store sells fruit pies, scones, cider donuts, preserves and more. Come and enjoy the beautiful vistas from the Normandy Gazebo, stroll the orchards, hike on beautiful woodland trails and savor some wine and delicious food.Visit year-round for free wine tasting plus hiking; apple picking; cross-country skiing and snowshoeing in season.
|Legendary Dry- A dry, full bodied cider with unique citrusy flavors derived from rare apples and hints of oak from time spent in bourbon barrels. ||Dry Hop- A hop forward cider dry-hopped extensively with whole cone Citra hops.||The Grand Banks, Rum Barrel Aged- A rum barrel aged cider with notes of vanilla, dark fruit, and a hint of rum.|
|The Grand Banks, Whiskey Barrel Aged- Our finest ciders aged in Bully Boy Whiskey barrels for 10 months.||Boston Heirloom- A fruit forward cider showcasing a blend of Roxbury Russet and Baldwin apples.||Kingston Black- Single Varietal Kingston Black Cider.|
At Raven Hollow Winery, you will find a variety of unique wines served by our friendly and knowledgeable staff. We feature fruit wines made from fruit grown nextdoor at our own Kosinski Farms, in addition to traditional grape wines. Fruit wines in store now include: Apple, Blueberry, Strawberry, Raspberry, Pineapple and Orange. Grape wines include Shiraz, Petite Verdot, Merlot and Chardonnay. We have several new flavors on the way including a hard cider. Stop by our store and tasting room located next door to Kosinski Farms on Russellville Road in Westfield.
High Limb Original Hard Cider, The only cider currently in the lineup is our flagship cider. This original recipe focuses solely on the apple and nothing more. What sets this cider apart is that we use fresh, local apples from a farm we work with in Massachusetts. By starting our batches the day of pressing, we are able preserve the natural apple flavor that New Englanders love. This unfiltered cider maintains a full body that provides for a deliciously sweet and balanced cider. We hear all the time that it’s like “drinking a glass of fresh cider” and that’s how we know that we’re doing it right. Cheers to the original!
|Heirloom: Made from a fruity blend of traditional cider apples – Yarlington Mill, Esopus Spitzenburg, and Ashmead’s Kernel – this cider is full bodied and semi-sweet with a mild tannic finish and a light amber color.||Cidre Doux (5%abv) : Full-bodied, sweet, and intense with a great balance of tannins and fruit. ||“Apple Pommeau” (19.5% a.b.v.) - This sweet nectar is port-like in strength and has unmatched apple intensity. It’s a special blend (based on a traditional French tipple) of hard cider and apple brandy that is superb for slowly sipping over ice. Preferably by the side of a fire, in a comfy chair. OK, it’s true – we may have tried this a good few times.|
|Barrel-Aged Dry (6% abv) : Crisp, piercing acidity with fresh apple on the nose and light oak on the finish. ||Stars In A Bottle: This champagne style cider is made from a blend of one barrel of ice pressed cider, and one barrel of super special apples, including Golden Russet, Redfield, and Ashmead’s Kernel. We will only be making 40 cases.||Seasonal Fruit Infused Cider ( 5% abv) : Strawberry, Blackcurrant, Raspberry, and Blueberry. Farmer’s markets only!|
45 Fern Avenue
1209 Hawley Rd, # B
|Farmhouse Organic - A true blast from the past. Cider the way it was made centuries ago, just sweet cider that is allowed to wildly ferment on its own in oak barrels.||Organic Ice Cider-2013 very limited introduction, close to a dessert wine, a very unique, very flavorful sipping beverage; get out the snifters.||Sparkling Organic Hard Cider- We add a little of our own maple syrup at bottling (for the sugar) to reactivate the yeast. Once capped that sugar is fermented in the bottle and creates enough carbon dioxide to give the cider a light, natural sparkle. Very lightly sparkled!|
|Hopped Hard Cider- We use our own organic Goldings and Cascade hops to dry hop our cider. We simply add whole dried hops cones to the sweet cider and allow it to steep. Goldings and Cascade hops add a nice flowery aroma without the bittering of your stronger hops. Bottle conditioned - As with the sparkling hard cider, we add a little of our own maple syrup at bottling (for the sugar) to reactivate the yeast. Once capped that sugar is fermented in the bottle and creates enough carbon dioxide to give the cider a light, natural sparkle. Very lightly sparkled. ||New England Hard Cider, Our N.E. style- We add organic brown sugar and organic raisins to ours creating something close to the first cider we ever had, and what we toasted with at our wedding 20+ years ago which was made by a local farmer. Being a stronger cider we let it ferment and age for months in oak barrels to let it mellow and take on character from the wood.|
Stoneybrook Cider- is an all-natural hard cider crafted in the New England tradition with apples hand-picked from orchards in the Pioneer Valley. What started with a single apple tree and an interest in hard cider, has since blossomed into a small orchard and growing business. In 2014, our cider was awarded 1st Place in the Franklin County Cider Days New England Cider Division. Each fall season, we handpick and press the finest heirloom apples to create our hard cider.
High Limb Cider- is a craft cidery located in Attleboro, MA. All of our Ciders are hand crafted using unique recipes featuring a variety of local apples and spices. We use 100% all-natural ingredients to make a deliciously sweet and crisp hard cider with the perfect amount of kick. We are currently hand crafting unique and original flavors in limited batches. We love cider, we love our community, and we love the notion that Homestead Hard Cider's presence can prove that two 23 year olds can run a thriving business. We hope our success will give other aspiring entrepreneurs the confidence that they can be successful too. Not only are you funding our operation, but we truly believe you are funding a movement. A movement not to take Attleboro and surrounding communities back to what they were, but instead to what they can be. Revitalizing our economy starts with small grassroot businesses.
436 Russellville Road
|New English Cider- As a 50 acre orchard growing over 100 different varieites of apples, we take Cider making seriously using very selected apples to produce a dry delicate English style cider. Slightly carbonated, a blend of Goldrush, Fillbarrel, Breakwell's Seeding, Swet Coppin, Kingston Black and Bulmer's Norman apples are blended with Roxbury Russet and Baldwin apples to create our truly unique style. Exhibits enticing aromas and bright, buoyant fruit but not an overbearing apple flavor like American styles produced from McIntosh . The finish is crisp and spicy.||Carbonated Perry- 100% Barlett Pears to create a moderately light-bodied perry, with balanced acidity. Off dry and carbonation there is a hint of pears, lemon and mint. Refreshing finish.|
Apfel Eis- Sweet, golden, and full-bodied in the glass, Still River Winery’s apple ice wine [Apfel Eis] is made from a blend of apple varieties coming from Massachusetts orchards. Over 80 apples go into each bottle. Unlike most wines and ciders made from apples, Apfel Eis has absolutely no sugar added during fermentation.
Pony Shack Cider- Family owned Hard Cider company producing unique and delicious cider from locally grown apples. Our small-batch production enables us to produce a more sophisticated & unique cider.
Still River Winery- We’re a small, family run New England winery located among the apple orchards of Harvard, MA. We're passionate about producing one wine, and one wine only: Apfel Eis Apple Ice Wine. Our small batch wine making process includes over 80 locally sourced apples in every bottle, and sugar is never added. We partner with New England farmers and turn delicious, locally grown apples into a uniquely crisp, sweet and refreshing wine for your enjoyment.
Saintly Cider- is a New England Premium Hard Cider made with time-honored technique, locally sourced apples, shared passion and rediscovered folklore.
Farmhouse Blend Cider- We were inspired by all the best qualities of an apple: bright, crisp flavors, a balance of sweetness and a refreshing finish that satisfies. Our pressed apples are fermented with a combination of yeasts, each one adding a layer of flavor and complexity. The final product is filtered, resulting in a golden cider that looks as bring and clean as it tastes. Our cider is finished with a touch of our own raw honey before it is bottled on site at Lookout Farm. We’re proud to put our family farm’s name on each of Farmhouse Blend, and we hope you enjoy it as much as we enjoy making it.
Here at Martha's Vineyard Cider Co. we were tired of tasting the overly sweet, bland hard ciders out there. We wanted a different style – thirst-quenching after a long day, yet a robust flavor profile elevated to pair with our favorite seafood, meat, cheese, or dessert. So we created a cider that's dry, with a light golden color, full apple flavor, and an easy effervescence to amuse your palate. As one well-known local said, “this cider is crisp, refreshing, and it’s got a zip!” We couldn’t agree more. We grew up on Martha’s Vineyard. Boats are in our blood. Our family owns a shipyard here where we’ve built, repaired, and simply messed about in boats for three generations. We believe boats offer an escape, whether for a weekend or a lifetime. It is with this spirit that we took on a new adventure and started making cider we hope all will enjoy.
173B Norfolk Ave.
Massachusetts The Cyder Market hard cider information for cider makers and drinkers in Massachusetts.
|Harpoon Craft Cider- is crafted from only one ingredient: freshly pressed apples. We ferment it with our house yeast, yielding a clean but refreshing all natural cider.||Harpoon Spring Cider- A White Cider for the spring, crafted with sweet orange peel and coriander.|
Saintly Cider- a cider that eschews sweetness in favor of a dry drink-ability that hearkens back centuries.
Stormalong Cider– Craft Cider – We are a small-batch, craft cider producer located in Sherborn, MA. When we say “cider”, we mean the fermented, “hard” version of the drink, like the term cider is known to represent in most other parts of the world. After spending 4+ years living amongst the apple trees in a quintessential New England orchard, our apple admiration has now become a way of life. We seek out, rare, uncompromising apples that ferment out into bold flavors full of complexity, tannins, and acidity. We are in the process of growing a cider apple orchard on our farm here in Sherborn, carefully selecting apple cultivars for the specific traits we are looking for in a blend. We also gather apples from growers across New England, in pockets where we have been able to find small stashes of these unique, cider-specific heirloom apple trees.
|Wunderkind is bright and crisp and gently lingers on the palate. It is made from a blend of local apples, slowly fermented to capture subtle esters, and delicately balanced with a hint of flower-blossom honey.||Americain- Contrary to popular belief, The Americain was born in the spring, not the fall. It was first made to remind us of the rich and amazing flavors we experienced in our friend’s homemade batch of apple butter. Green Cardamom, Coriander, Clove, Cinnamon and Rose Petals create a rich and aromatic character that is luscious and deliciously edible. And why the French name? Well, anything said in French sound sexier, don’t you agree?||Rojo is made from local heirloom and traditional New England apples. It is slowly fermented with a hearty ale yeast and then aged with sour cherries and black peppercorns. The result is a truly interesting and satisfying unfiltered, semi-dry cider.|
|La Grande- Our Barrel-Aged series comprises limited edition blends of local apples featuring heirloom varietals rich in tannin, such as the Reine de Pomme, Foxwhelp, Belle de Boscoop and Reine de Reinette. Each cider features both wild and cultivated yeast fermented dry and then aged in bourbon and rum barrels for four months.||Smoked Saison- is truly a one of a kind. Others may try to replicate its magic, but that’s hard to do. Because, what we know, that others don’t, is that the key is in the smokers. And for that we use the finest re-purposed steel drums left over from production. We fill them with apples and slow roast the fruit over Applewood until it caramelizes and takes on a beautiful sweet and woody character.|
Far From The Tree- We’re using local, freshly pressed apples to make small batch, craft hard cider in Salem, MA. We don’t add acid, sugar or “apple flavoring”. We don’t pasteurize, filter or use sorbates. What you taste is what it is, just apples. We age our cider in oak barrels for months and use a second fermentation in bottle to naturally carbonate our cider. We are applying traditional ingredients in unique ways to craft our cider, one barrel at a time.
5 and 7 Bartlett Farm Road
Martha's Vineyard, Massachusetts
The Cyder Market hard cider information for cider makers and drinkers in Massachusetts.
|Max's Cider Dry- A traditional dry New England cider. Similar to our Baldwin Apple wine, but with less alcohol.||Sweetheart Cider- A very sweet and fruity dessert cider, great with apple pie.||Middle Ridge Cider- Slightly Sweet, Very popular with an easy taste. Similar to a good European cider.|
|Cider/Perry- A mellow blend of apples and pears. Taste is similar to our Slightly Sweet Cider.||Perry- A slightly sweet hard pear drink.||Sparkling- Award winning sparkling dry wine made in the traditional Methode Champenoise. (8% alcohol.) |
|Cider Dry, Reserve- Barrel aged in oak for 16 years, this dry cider is very smooth and pure.|
306 Northern Avenue
Bear Meadow Farm Apiary- is a growing apiary business that can provide pollination services to growers who do not have their own bees. We produce honey, pollen, and sell at several retail stores and farmers' markets. We manage apiaries in Franklin, Hampshire, and Berkshire counties. We also have Bear Meadow Farm Cidery that produces New England Style Hard Cider aged in whiskey barrels. Our cider is from a blend of orchard-grown and wild apples. We bottle both dry and semi-dry versions of cider, the semi-dry cider has been sweetened with honey.
Bantam Cider- Bantam Cider was born from a proud family tradition of winemaking and a desire to be part of a creative process rooted in the local community. We were inspired to do something special, to create a truly unique and modern line of products that would reshape the way people experience cider. We use the best quality local fruit and ingredients we can find and work from our new cidery in Somerville, Massachusetts. Just two years in, we remain a small enterprise in a world of big brands. However, our ambitions are bigger than ever. We plan to challenge everyday thinking about what cider should be, one great drink at a time.
94 John Gilbert Road
West Brookfield, Massachusetts
|Johnny Mash Original American Cider- Big E Northeast Wine Competition – Bronze Medal 2007 Made with McIntosh and Northern Spy apples. Johnny Mash has delicious oaky notes that meld magically with apple fruit on the palate. Slowly aged in American oak. Johnny Mash is a true patriot. For more information on this award-winning cider, visit www.johnnymash.com |
2006 French Cidre’ Special Reserve- Made from a blend of Golden Russet and New England apple varieties, Furnace Brook French Cidre’ Special Reserve is slowly fermented on the skins and aged in French oak barrels. Elegantly dry, remarkably complex, a real treat!
|Apple Ice Wine- Big E Northeast Wine Competition - Silver Medal 2011 Our much anticipated Apple Ice Wine debuted at the Apple Blossom Bash on June 4, 2011. This is truely hand-crafted - after the apples are harvested in the fall they are pressed at Christmas time and their juice is then kept outside in the freezing winter cold. This naturally separates the sugar from the water through the process known as cryo-concentration. This is the way we then obtain our precious syrup, which we let slowly ferment over a period of 6 to 7 months. ||Johnny Mash Dry Gold - Our new Johnny Mash "Dry Gold" is here!! Enjoy this dryer variation of our classic, made from our own heirloom golden russet apples and served in a 22 ounce long-neck.|
Zoll Cellars- is located in the residence of Frank Zoll in beautiful Shrewsbury, Massachusetts. They use their half acre of property as a private winery that offers wine enthusiasts the unique experience to learn hands on how to make exceptional wine at harvest. The Zolls have created a beautiful winery, where the birds sing from the trees and chicken roam free. They use the biodynamic branch of organic farming. This type of farming is one step beyond organic. Not only do they not use harmful chemicals, but they harness the energies of the planets and constellations, as well as the energies from the elements: earth, wind, and water.
926 Watson-Spruce Corner Road
|Bear Meadow Farm Hard Cider Dry- New England Style Hard Cider aged in whiskey barrels.||Bear Meadow Farm Hard Cider Semi Dry- |
Hard A Lee- is named after a little wooden boat that’s been in our family for 90 years. Simple in appearance yet built by the famous naval designer John Alden, her name is a nautical term that one bellows when about to tack – pushing the tiller to the leeward side of the boat to head in a new direction. So as they say, if you’re “ready about, Hard A Lee!” Martha's Vineyard Cider Co. is proud to share this with you.
89 Pleasant St South
South Natick, Massachusetts
|Original Blend is the Auerbach to our Celtics, the Satisfaction to our Stones, the Agent K to our Men In Black, our foundation. From its humble beginnings in the basement of a Bates College dormitory, Original Blend is the result of hundreds of test batches aimed at crafting the best damn hard cider you've ever tasted. Original Blend is made from freshly pressed local apples because we not only believe in high quality cider, we believe in America. We use a secret blend of Red Delicious, McIntosh, Cortland, and Gala apples, and NEVER add concentrate, artificial flavors or sweeteners. ||Cranberry Blend- A lot of cranberries grow in Massachusetts and an unnamed member of Downeast Cider has an affinity for them, dried cranberries, cranberry juice, and most of all, Cranberry Blend. This interesting twist on Original Blend won't make your lips pucker but will bring a smile.||Pumpkin Blend- the contrarian inside abhors the convention, but you gotta trust us on this. with a very short window of availability, pumpkin blend is made by adding fresh pumpkin mash to the apple press, accented with a homemade chai brew. available early september through halloween, get it while you can.|
|Maple Blend- like all of our ciders, maple blend is unfiltered, using fresh-pressed apples from tom’s farm in stow. we add pure maple syrup from fournier’s sugar shack in lyndonville, vermont, and the resulting hard cider is light and refreshing with notes of vanilla and maple. just the thing for a day of skiing, shoveling or playoff football.||Summer Blend- hey, it gets hot around here. maybe not as oppressive as some other places, but hot enough to make us crave something a little lighter, a little crisper, and a little quaffable. That’s where SB comes in – a 4.5% ABV unfiltered apple cider with the tart and tang of lemon and ginger.||Winter Blend- our winter offering starts with fresh apple cider from tom’s farm in stow. we age on toasted oak chips to smooth out the higher ABV – 6.5% – adding cinnamon bark and nutmeg to finish. not overwhelming on the spice, WB finishes clean – with enough kick for a cold winter night.|
Artifact Cider Project- is a micro-ciderhouse based in Western Massachusetts. The Project is a tribute to the rich history of American cider, especially in Massachusetts. Our project is to revive, reinvent, and reintroduce American craft cider. We start with fresh apples, not concentrate or apple flavoring, because we believe the best apples are grown by our local Massachusetts orchards and the best apples make the best cider. Every apple, even of the same variety, is grown under different conditions, varying from year to year, and from orchard to orchard. That makes each apple and each batch of cider distinct and unique. So, while our cidermaking process is modern and scientific, it's not formulaic. It also requires a healthy dose of art and faith. To us, that’s craft cider. We hope you enjoy the result.
Ragged Hill Cider Company- Reviving the New England hard cider making tradition by handcrafting small batches of artisanal cider from apples grown, harvested and pressed by us.
Headwater Cider Company makes cider in the New England style. New England Style cider is described as the only cider style originating in the USA. It is dry, and the alcohol is higher due to the added sugar. The aroma is clear and subtle. The acidity provides a strong backbone that is smoothed through bottle aging.The product is delicious: A crisp, dry cider with just a hint of orchard sweetness.The apples are grown at the orchard in Hawley, MA. They are pressed, fermented, and bottled in our cider mill at the heart of the orchard. We grow our own apples, including Cortland, McIntosh, and Empire. Newly added varieties grown include Medaille D'Or, Liberty, Nova Spy, Alkmene, and Golden Nugget.
40 Merriam St
Cisco Brewers- Here on Nantucket we have a Winery, Brewery, and Distillery. Nantucket Vineyard was the first arm of our business opening in the early 1980’s as a small project of the Long Family. After a few years, Winery employees ended up falling in love with the wine and each other, and voila! – Cisco Brewers was born on the Hudson’s stovetop in 1995. Whispers of a brewery floated on the Nantucket wind, catching the ear of a few people, including a Mr. Harman. Using the previously tested and proven formula of starting a business from another business, Winery and Brewery employees enjoyed a few glasses / pints (respectively) together and hatched the idea for Triple Eight Distillery in 2000. All three businesses are constantly evolving, and we now produce a wide variety of world-class wines, beers, and spirits. Come out and enjoy our Nantucket haven- just prepare yourself in case your mind blows up from all the awesomeness.
Traditional Dry Cider-
112 Forget Road
108 Jackson Street
|Dry Baldwin- A single variety cider, it is fermented to dryness making a traditional New England cider. Crisp.||Pippin Cider- First an explanation. Tremletts Bitter and Yarlington Mill are classic English bittersweets. They were high on the list of apples recommended to us in the early 1080's by R. R. Williams of the Long Ashton Cider Research Station in England.||Farmer's Favorite- Hazy, dense, with sharp & tannic richness, this cider should stand up to a table full of good food from local New England dirt. Aston's Bitter, Yarlington Mill, Ellis Bitter are the apples... Vibrant, dry.|
|Kingston Black- Dark red, dense fleshed, with anise over-tones, Kingston Black is perhaps the most well known but least tasted English cider variety. It is frequently described, with the term ‘legendary’ usually tacked on, as the most wine-like of ciders.||Reinne De Pomme- Reine de Pomme is an archaic French Apple. We found it in the Geneva Reference Orchard. In 1987, in France, the only reference to it we found was a listing in a nursery catalog from the 1920’s at an apple museum in Normandy. No one seemed to know of it. But, forgotten or not, we were struck by the taste- tannins and iron- that made it inedible, but intriguing for a cider. As a cider it has a deep, dark-fruit, honeyed taste.||Catamount Hill Orchard- This cider is made from apples grown in our home orchard on Catamount Hill in Colrain. There are over 20 apple varieties in this cider. Our orchard is a small cornicopia of obscure apples,grown to experience the potential of heritage & cider varieties. |
|Queen's Cider- Mid-dry, with overlay of soft tannins. This cider is made from the Newtown Pippin apple, first discovered in Flushing, Queens —New York City!— in the 1700s. As 'Albemarle Pippin', it pleased G.Washington, T.Jefferson & others of the past.||Golden Delicious- John Wheeler grew these Golden Delicious apples at Wheel-View Orchard in Shelburne, Ma. We picked them the last week of October and fermented the juice with wild yeast.||Redfield- We found the Redfield on a leisurely walk through the reference orchard at the New York Agricultural Experimental Station at Geneva. We were sampling apples as we walked, taking a bite, and then tossing them. The Redfield stopped us cold. There was the taste: unusually tannic, bright fruit, and acidic. Then there was the color: deep red skin, brilliant scarlet flesh. We picked enough for a test batch, and have been planting and making Redfield ever since.|
|McINTOSH- McIntosh is the mainstay apple of New England. Juicy and aromatic, it balances sweetness and acidity. This cider is sweet and fruity, with a low alcohol after a very short fermentation.|
Bear Swamp Orchard, Organic Farmhouse Style Cider- Real old fashioned homemade cider. Organic apples we grow, and wild yeasts (no commercial strains), no sulfites, no preservatives, no filtering, no sweeteners, not from concentrates, mostly still (no carbonated, maybe some bottle conditioned occasionally), the real deal. We approach our hard cider the same way we approach the rest of our orchard products and growing in general, with a nod back to a simpler, unprocessed, “Real food” way of living. We are not looking for the year to year, batch to batch consistency expected by many larger cider makers. We embrace seasonal and regional differences by using our apples, and the wild yeasts from our orchard to make a cider that can really only be created here. We forego some of the modern approaches and try to keep our equipment and procedures as simple as possible.
Carr's Ciderhouse- Carr’s Ciderhouse- is a family-run operation committed to handcrafting small batch, barrel-aged hard ciders as well as apple cider-based products for the pantry. Our historic orchard is located on the northwest slope of Mt. Warner in Massachusetts, overlooking the breathtakingly beautiful Connecticut River valley. It has been eight years in the making (twice that, if you count dreaming) and we are so pleased to launch our line of hand-made, barrel-aged, small-batch hard cider. Our young orchard of 1500 apple trees was planted in 2007 on the north-west slope of Mount Warner in North Hadley, Massachusetts. It’s just beginning to yield now! We press our apples on a refurbished century-old Mount Gilead cider press (one of the oldest working presses in New England, we suppose) in the ciderhouse on the hillside when the weather starts turning cold. It’s usually December by the time we finish pressing and we let the juice freeze naturally and stay that way until we are ready to begin fermentation.
Cider Hill Cellars- Sustainability applies to more than operating our farm on 100% solar energy. I’m not interested in exponential growth and quarterly reports. We are not going national with this. The goal is not fortune, it is not quantity. This cidery will only be as big as our orchards can support and our land can sustain. Our farm, our trees, our cider. It’s that simple. We are making ciders as a passion project. In a rare position to create cider that is truly orchard to bottle, we can oversee 100% of the production process. From planting, pruning, picking, pressing, to fermentation, every aspect of what we do is guided towards producing cider of the highest quality.
|Traditional– a crisp, dry apple cider||Oaked– a woody, oaked cider.||Hopped– traditional cider infused with American hops.|
Harpoon Brewery- We started the Harpoon Brewery in 1986 because—like today—we loved beer and wanted more quality choices. There was only one problem: we were beer lovers, not brewers. We knew what we wanted to drink, but we needed some help actually brewing it. So we enlisted our first brewer, took over some warehouse space on the Boston waterfront, and began introducing fresh, local craft beer to Boston drinkers. We tried to do it in a way that captured the spirit of fun that had brought us to beer in the first place. From that warehouse, surrounded by fish companies on the docks of South Boston (neighboring what is now the Seaport District), we couldn’t imagine that craft brewing would become what it has today.
DownEast Cider House- was founded by Ross Brickman and Tyler Mosher during their senior year of college. Through their travels abroad, they took notice of the large presence of hard cider in bars, restaurants, and liquor stores. Upon evaluating the disappointing landscape of hard cider in the United States, Ross and Tyler have made it their goal to build New England's first and largest craft hard cider company, and restore hard cider to its rightful place in American culture. Where others have used juice from concentrate, "natural flavorings" and "essences", artificial sweeteners, and an endless list of excuses, Downeast Cider House has a firmly established policy of NO SHORTCUTS. No matter the cost to us, we are fully committed to using only fresh pressed juices and pure, natural ingredients in our cider. When it comes to flavor, there is no substitute for the best, and that is what we stand by. After starting in Waterville, Maine. Downeast Cider moved to The Birthplace of Johnny Appleseed, Leominster, Massachusetts. In February of 2013, the cider house relocated to Boston.
The Russell Orchards property has a long history as a working farm. As the third family that has owned the farm since its creation in 1920, we, the Russell family, are honored to continue its long tradition. The farm is comprised of 120 acres of fields, gardens, orchards, and barns. The farm is in a continual state of improvement and growth. Scores of new trees are grafted and transplanted every year, as we strive to reach the enormous potential for productivity that the land offers.
West County Cider continues the centuries-old cider making tradition and adds some modern refinements. We provide a wide variety of hard ciders for the table, from very dry to sweet. Some have a champagne-like flavor, while others are more robust with tannins from traditional American and European cider apples. We use fruit from our own orchard of traditional and untraditional cider varieties as well as apples grown by other New England orchards.
|Sidro- formerly known as Anchor, is our flagship cider. Crafted with New England varietals and a blend of Belgian Saison yeast, Sidro walks the line between big apple flavor and crushability. The best part is “Sidro” comes from a chance realization: it means “Anchor” in Bosnian and “Cider” in Italian.||Paradise- Behind the scenes we call Paradise an ode to a Belgian Witbier. It is a blast of citrus with a dry finish, often a favorite for its distinctive character. We steep this cider with West African Grains of Paradise and California Orange Peel after fermenting with a Belgian Ale yeast.||Missing Link- is our answer to what we feel is often overlooked in the usual method of hopping ciders. When we think hops, we think bitterness, and that is the truth in our cider. By introducing hop oils to our recipe for Missing Link we created a “truly hopped” session cider: slightly bitter and dry hopped with a rotating blend of hops.|
Massachusetts state lists 40 licensed wineries. These Massachusetts wineries produce and sell product made from viniferous cold hearty grapes, as well as a variety of fruit including apples, cranberries, peaches and blueberries that are savored by consumers across the Bay State and the country. Fortunately Massachusetts is also home to over 100 apple orchards and with these it boasts 27 excellent cider makers.
|Roots- is a dry New England cider made with 100% Massachusetts apples and maple syrup. This cider is completely dry and naturally carbonated in the bottle. ||Nova- is an off-dry, hopped cider with tropical aromas made from Massachusetts-grown Macintosh apples. Different hops work well with different beers but we’ve developed what we think is the perfect hop profile for a cider. This cider is dry-hopped with Galaxy, Mosaic and Simcoe hops, adding an aroma of grapefruit and passion fruit with a very slightly piney palate that marries so ridiculously well with the crisp apple notes of cider that we feel like we just might have done something that beer could never do.||Lei- is our summer cider made with Massachusetts apples, real pineapples and fresh jalapeños.|
|Ember- Semi-sweet; toasted chai cider with smoked vanilla and burnt sugar||Sidra- Dry; Spanish style sour cider||Patch- Off-dry strawberry basil cider.|
|Earl- Off-dry; cider infused with black tea and bergamot.||Beets by Pete- Off-dry; beet cider with a hint of raspberry.||Cord- Semi-sweet; aged on French oak with fresh maple syrup|
81 West Street
Lookout Farm- established in 1651, is one of the oldest continuously working farms in the United States. The farm is located less than 20 miles from Boston in historic South Natick, on 180 exquisite acres with over 60,000 fruit trees. Picking your own fruit is a New England tradition and the farm offers a variety of fruit from June through October. The farm is owned by local residents Joan and Steve Belkin who embrace a philosophy of healthy nutrition and respect for the environment.
|Spring- an 8% ABV fully dry cider.||Summer- an 8% ABV semi-sweet cider.|
Ship in Massachusetts Only
Prospect Ciderworks- The Cider began flowing in October 2014 in a Boston apartment, poured in to the basement of a family home in Harvard, MA and finally overflowed into a nearby commercial facility on Ayer Road. A full year after the first test batches were started, Prospect Ciderworks (then known as Harvard Cider Company) had finally reached the public eye. As 2017 neared, the three founders were faced with a number of big decisions regarding growth. The company you see today, Prospect Ciderworks, is a result of the choice to move to Boston and follow the trajectory that Harvard Cider had set. The new name is a nod back to Harvard’s Prospect Hill and is meant to be a long lasting connection as the base shifted out of town in pursuit of a larger space.
508 Canaan Road
Nashoba Winery- Located in the heart of Massachusetts’ apple country, Nashoba Valley Winery is a stunning hilltop orchard overlooking the charming town of Bolton. Always growing and ever-beautiful, we are open daily throughout the year, with the exception of The Fourth of July, Thanksgiving Day, Christmas Day and New Year's Day. Since first producing superior fruit wines in 1978, Nashoba Valley Winery has earned wide acclaim as a pioneering winery orchard and a premier destination for visitors seeking excellent wine, exquisitely prepared food, and a gorgeous country setting. The family-owned orchard, winery & restaurant, set on 52 rolling acres, boasts a state-of-the art wine-making and distillation facility, an exceptional wine and gift shoppe, a brewery, and a gourmet restaurant.
|Hard Cider- Crisp dry English pub style cider has brilliant golden nectar that offers delicate aromas of spring honey and lemon grass. Medium bodied flavors of caramelized quince and guava Turkish delights linger on the palate with a luxurious creamy finish.||Cranberry Hard Cider- Massachusetts is known best for our coastal Cranberries. We ferment them with a local cider apples blend. This hard cider has a beautiful ruby color with aromas of fresh raspberries and ginger. Flavors of strawberry jam and red currants are balanced with a refreshing cranberry tartness on the finish. |